These pan-Mediterranean lamb burgers are spicy and fragrant. If you have a nice butcher, get him to grind the lamb for you. I like to use ground shoulder for these burgers.
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To make the burgers, mix the lamb and all the remaining ingredients through the red pepper flakes together well. Chill for several hours. (You can season the lamb a day ahead and refrigerate overnight.)
When you’re ready to serve, prepare a fire in a charcoal grill. Paint the eggplant slices with the olive oil and season on both sides with salt and pepper. Grill the slices over hot coals for about 2 minutes per side. Remove to a large serving platter.
Divide the seasoned meat into 24 portions. Form each into a sausage shape about 4 inches long, and insert a slender skewer into each one. Or form patties and cook them like burgers. Grill over hot coals, turning once, about 3 minutes per side, so the lamb stays juicy.
Put the lamb burgers over the eggplant slices on the platter and serve.